Description
This Grilled Lamb Chops recipe features tender and juicy lamb chops perfectly seared over high heat and served with a vibrant, fresh chimichurri sauce made from parsley, cilantro, garlic, and red wine vinegar. It’s a simple yet flavorful dish ideal for outdoor grilling and impressed guests.
Ingredients
Lamb Chops
- 1-2 racks of lamb (7-9 lamb chops each)
- Salt, to taste
- Ground black pepper, to taste
Chimichurri Sauce
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup packed parsley leaves
- 1/2 cup packed cilantro leaves
- 2 tablespoons chives or green onions, sliced
- 2-4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat the Grill: Preheat your grill on high heat for at least 20-30 minutes, covered. Clean the grill grates thoroughly. Dip a wad of paper towels in oil using tongs and brush the grill grates 3-5 times to create a nonstick surface.
- Prepare the Lamb Chops: Trim any excess fat from the lamb racks and cut them into individual chops or thicker chops with two rib bones each, as recommended.
- Season the Lamb: Season both sides of the lamb chops evenly with salt and ground black pepper. Place them in a large bowl and set aside.
- Prepare Chimichurri Ingredients: Remove parsley and cilantro leaves from stems, pack into measuring cups. Slice chives or green onions and mince garlic cloves ahead of time for even processing.
- Make Chimichurri Sauce: Process parsley, cilantro, chives or green onions, garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a blender or food processor until smooth. Reserve at least half of the sauce for serving on the side.
- Marinate the Lamb: Pour the remaining chimichurri sauce over the seasoned lamb chops and toss until evenly coated.
- Grill the Lamb Chops: Place the lamb chops diagonally on the preheated grill. Cover and cook for about 5 minutes until nicely seared. Flip the chops onto another hot part of the grill to sear the second side and grill for another 3-5 minutes depending on thickness and preferred doneness.
- Serve: Plate the grilled lamb chops and serve with the reserved chimichurri sauce on the side for extra flavor.
Notes
- For more flavor, marinate the lamb chops in the chimichurri sauce for up to 2 hours before grilling.
- Adjust garlic and red pepper flakes according to your spice preference.
- Ensure grill grates are well oiled to prevent sticking and retain grill marks.
- Cook time varies depending on the thickness of the chops and desired doneness – use a meat thermometer to check internal temperature if needed.
- Chimichurri sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
